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This is a wonderful tasting substitution to traditional stuffing. It will certainly spice up your holiday feast. Your family will love it. I got this out of the San Diego Union Tribune Food section.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 stalks celery & leaves, chopped
- 2 medium red bell peppers, cored, seeded and chopped
- 2 garlic cloves, minced
- 1 lb hot Italian sausage, casings removed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 12 ounces Italian bread, about one loaf, ut into 1-inch cubes (about 7 cups)
- 1 cup parmesan cheese, grated
- 1⁄2 cup butter, melted
- 1⁄2 cup dry white wine
- 1 1⁄2 cups turkey broth or 1 1⁄2 cups reduced-sodium chicken broth
- In a large skillet, heat the oil over medium heat. Add onion, celery, bell peppers and garlic. Cook, stirring often, until softened, about 5 minutes. Add sausage and cook, breaking up meat with a spoon, until it loses its pink color, about 8 to 10 minutes. Stir in the basil, oregano, salt and crushed red pepper. Transfer to a large bowl.
- Stir in bread cubes and Parmesan. Stir in butter, wine and enough of the stock to moisten the stuffing, about 1 cup. If not being used to stuff the turkey, place in a buttered baking dish, cover and bake for 30 minutes at 350 degrees. Remove cover and bake an additional 10 minutes to form a crust.
- Note: If bread is very fresh, cut it into cubes, spread out on a baking sheet and let stand for several hours to air-dry.